1 Cold cooked lamb, thinly sliced (amount to fill dish)
1 Salt, to taste
1 Black pepper, to taste
1 Buttered cracker crumbs, for layering and topping
1 Cooked macaroni (or cold boiled rice), for layering
1 Tomato Sauce, to cover
Instructions
1. Heat the oven to 425°F (220°C).
2. Remove any skin and visible fat from thin slices of cold cooked lamb. Season the slices lightly on both sides with salt and black pepper.
3. Butter a 2-quart (1.9 L) baking dish, approximately 8x8 inches (20x20 cm). Cover the bottom with a layer of buttered cracker crumbs.
4. Layer the seasoned lamb slices over the crumbs. Cover the lamb with a layer of cooked macaroni (or cold boiled rice, if preferred). Add another layer of lamb, then another layer of macaroni (or rice).
5. Pour Tomato Sauce over the assembled layers, using enough to thoroughly moisten the contents of the dish.
6. Cover the top with a generous layer of buttered cracker crumbs.
7. Bake at 425°F (220°C) for 20-30 minutes, until the crumb topping is deep golden brown and the sauce is visibly bubbling at the edges of the dish.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.